Tiramisu Con Pesche E Amaretti
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 3 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 egg (s), separated
- 3 tablespoon, heaped powdered sugar
- 250 g mascarpone
- 200 ml cream
- 50 g amaretti
- 12 ladyfingers (Savoiardi)
- 1 small Glass amaretto (liqueur glass)
- water
- 3 peach (s), yellow
- 3 tablespoon sugar, brown
Print Recipe
Pin Recipe Instructions
- First caramelize the peaches. To do this, peel the peaches, cut into wedges, place in a heated, coated pan and sprinkle with the brown sugar. Turn several times. The peaches are ready when the sugar is nicely caramelized.
- Separate the eggs and beat the egg whites into firm snow. In another bowl, whip the yolks with the powdered sugar. Then mix in the mascarpone and 2/3 of the coarsely crumbled amaretti. Fold in 1 tablespoon of egg whites and mix this with the cream. Fold in the whipped cream in the same way.
- Place the liqueur on a flat plate and mix in roughly equal parts with water. Halve the ladyfingers (Savoiardi) and dip into the liquid.
- Spread some mascarpone cream on the bottom of the serving glasses, place the soaked Savoiardi sideways in glasses (4 half pieces per glass, with the sugared side facing out), place a few caramelized peaches on top of the cream and pour a little more cream on top. Finish everything with a layer of peaches. Decorate the tiramisu with the remaining amaretti to taste.
- Let it steep in the refrigerator for at least 3 hours before serving.
- Note: You can of course also layer the tiramisu in the classic way, but then you need more ladyfingers.
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